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50 • CLUBS AND PUBS MANAGER SUMMER 2015–2016
FACILITIES MANAGEMENT – HYGIENE
COMMUNICATE BASIC PRINCIPLES
Make sure that you are communicating clearly with your staff,
and don’t assume that handwashing habits are so basic that
everyone already has them covered. Be clear about the basic
principles of good hand hygiene – hands should be washed
in any situation where cross-contamination or the spread of
germs could occur. This means that handwashing must take
place at every change of task. In the hospitality industry, this
includes the following circumstances:
• before starting work
• after using the toilet
• after handling money
• after sneezing, coughing or scratching
• after using a handkerchief or tissue
• before and after eating or drinking
• after smoking
• before and after breaks
• after using chemicals
• after handling waste or rubbish
• after handling raw meat, seafood or poultry
• between handling raw foods and cooked or
ready-to-eat foods
• after handling dirty linen, such as tea towels.
WASHING YOUR HANDS PROPERLY
The myriad opportunities for contamination in the hospitality
environment dictate that staff members must wash their
hands frequently throughout their shift. But it’s not just the
regularity of handwashing that is important – it’s also the
quality of the handwashing itself. In order to prevent the
spread of germs, your employees’ hands will need more than
just a quick rinse.
Liquid or foaming soaps are ideal for the hospitality
environment, as they are more effective at eliminating
germs; however, a bar of soap is better than no soap at all
continued from page 48